I have a lonely box of white miso in my fridge. I remember how my mom used to put miso paste in fish stock (along with some cubed tofu and ginger slices..yum!), so I decided to get miso last time at HMart. Too bad, I didn’t know that there are so many varieties and colors of miso!!! I got the white miso…which was clearly the wrong choice. Now I know that the darker/bolder in color, the stronger the flavor. DUH..makes sense, right? Oh well.

So far I’ve only made a miso/ginger/carrot dressing with the white miso, and I also added some to my sauteed rice cakes (along with some peppers and onions) that I made last week, and it added a nice saltiness/extra flavor. 
I started cutting recipes from magazines today while cooped up today because of Hurricane Sandy, which turned out to be a great idea! I ended up getting a dinner idea.  They were not very camera worthy, but more importantly, they were stomach worthy. I can’t even take a picture now, because they are gone………

Green Beans with Miso Butter
-1/2 lb trimmed string beans
-S&P
-oil to coat your pan
-one clove garlic, minced
-one small shallot, minced
-a few dashes of rice wine or white wine 
-1/4 cup veg/chicken stock 
-small pat of butter (optional)
-2 tsp white miso

1) Blanch the string beans in salted water. Undercook a bit, then drain.

2) Add oil to a hot pan, add string beans, S&P, and aromatics.
3) Deglaze with your wine, then add your stock, and reduce a bit.
4) Add miso, and if you want a thicker pan sauce, the butter. 
Ideally, I would serve this with rice and maybe some thinly sliced pork chops that have been marinated in soy sauce, wine, cornstarch, garlic, ginger, green onions, a little sugar. I ate this with overstuffed (w/ veggies) quesadillas…